the POLLEN experience

Begin your epicurean journey to POLLEN with our personalised buggy service from Gardens by the Bay’s arrival plaza to the restaurant. Discover elevated modern French cuisine with flavours inspired by the Mediterranean coast.

The picturesque establishment delivers elegant dining experiences with distinct offerings over two levels. On the first floor, gourmands can enjoy sophisticated multi-course menus while taking in spectacular views of the Marina Bay skyline and waterfront. Fennel Café on the second level offers a casual all-day dining menu and exquisite afternoon tea.

Enjoy complimentary access to the Flower Dome and wander in the sub 20-degree Mediterranean garden filled with exotic flowers, herbs and foliage.

menu

team

Michael Wilson Executive Chef

Michael’s culinary philosophy “life is about the ingredients” reflects his commitment to the best quality ingredients which forms the foundation of his cooking. His cooking style is minimalist, he firmly believes that the quality of ingredients is of the utmost importance as the focus is to use creativity to define delicious in a new and unique way. Marrying these aspects with old Mediterranean cuisine results in an eclectic blend of influences that give rise to his unique brand of ingredients, dishes and cooking techniques.

Ashwan Suppiah General Manager (far right)

Sharply dressed and always suited up for the occasion, Ashwan Suppiah is the driving force behind POLLEN’s front-of-house team, having previously managed some of Singapore's finest restaurants; such as L’ Atelier de Joël Robuchon, table65, and Basque Kitchen by Aitor. His glittering career has also seen him snag many accolades, chief among them “Manager of the Year” in 2016 and the “Excellence Service Award” in 2017.

team

Michael Wilson Executive Chef

Michael’s culinary philosophy “life is about the ingredients” reflects his commitment to the best quality ingredients which forms the foundation of his cooking. His cooking style is minimalist, he firmly believes that the quality of ingredients is of the utmost importance as the focus is to use creativity to define delicious in a new and unique way. Marrying these aspects with old Mediterranean cuisine results in an eclectic blend of influences that give rise to his unique brand of ingredients, dishes and cooking techniques.

Ashwan Suppiah General Manager (far right)

Sharply dressed and always suited up for the occasion, Ashwan Suppiah is the driving force behind POLLEN’s front-of-house team, having previously managed some of Singapore's finest restaurants; such as L’ Atelier de Joël Robuchon, table65, and Basque Kitchen by Aitor. His glittering career has also seen him snag many accolades, chief among them “Manager of the Year” in 2016 and the “Excellence Service Award” in 2017.